Tasting Balsamic

The intensely acidic aroma from the younger barrels balanced with the the heady mellow aroma from the older barrels

The vinegar maker explains how the woods used in barrel aging progressively add character to the vinegar and the passing of the seasons from hot to cold and back again assists the chemical process that ensures each batch is unique. He describes how to adjust the acidity and check the aging process of the vinegar and finally, how to taste it. And because our perception of food and drink involves all senses we begin with a visual “taste” because “we eat with our eyes”.

We look at the color and visual thickness of the balsamic. It coats the tasting spoon; brown, rich and shiny. Then we smell the balsamic. The aggressive vinegary scent o has mellowed into a harmonious bouquet, a balsamic perfume with a character unique to that acetaia.

Then we taste a drop of vinegar on the tasting spoon. Our guide recommends to smell it again before tasting leaving the drop for a a few seconds on the tongue and then swallowing it. Density, viscosity, intensity, persistence, body and acidity of a well-made balsamico are all in harmony. A delicate, persistent fragrance with a pleasant and harmonious acidity, intense brown colors, a slightly acetic smell with woody overtones and a bitter-sweet agreeable flavor are the mark of a quality balsamico.